Monday, September 08, 2008

How to Crumb Chicken

This method of crumbing can be used for chicken or other meat (including fish), or vegetables. Finely grated parmesan cheese, finely chopped herbs, spices etc. can be added to the breadcrumbs to vary the flavour.

When making crumbed chicken, we often use chicken tenderloins. Because tenderloins are thin and have a fairly uniform thickness, they don't require cutting and pounding in order to cook quickly and evenly. If using tenderloins, remove white tendons.

If using chicken thigh fillets, place on a chopping board, cover with a freezer bag, and then lightly pound with the flat side of a meat mallet to a uniform thickness.

If using chicken breast, place on a chopping board and cut each fillet in half horizontally. Then pound as above for chicken thighs.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

In a medium bowl, beat eggs and milk together using a fork or whisk.Spread flour on a large plate or in a large shallow, flat-bottomed dish. Spread the breadcrumbs in a second similar dish. Arrange the dish of flour, bowl of egg mixture, and dish of breadcrumbs in a line.

When crumbing the chicken, use one of your hands to coat the chicken with dry ingredients (flour and breadcrumbs) and the other to turn the chicken in the egg mixture. This helps prevent your fingers from becoming coated with a thick layer of breadcrumb mixture.